Premium Hawaii bottomfish, such as onaga and opakapaka, are favorites of fine dining chefs and their patrons. Local home style dining, often characterized by having a whole fish per person, lends itself to the preference for the smaller main Hawaiian Islands (MHI) bottomfish that are brought fresh to the market on a daily basis. Local family style restaurants typically offer the single serving or family sized freshly caught MHI bottomfish prepared whole. The medium to large sized MHI bottomfish fill the niche for the highest sashimi grade product demanded by Hawaii’s world-class specialty restaurants. Bottomfish from the Northwestern Hawaiian Islands are generally larger in size and provide excellent fillets for the large number of white table cloth restaurants in Hawaii. The high restaurant demand for fillets results in a combination of Hawaii caught and imported bottomfish being served. Many of the most highly awarded boutique/Pacific rim restaurants serve only Hawaii caught bottomfish to ensure top quality for you.
  • Enjoy Bottomfish – consumer card (pdf)
  • Ginger Crusted Opakapaka recipe (pdf)

 

Meetings & Announcements

MHI Bottomfish News-Volume 5: MHI Season is now manged only using a TAC

MHI Bottomfish News-Volume 4: Mahalo Commercial MHI Bottomfish fishermen

Compliance Guide for Main Hawaiian Islands Bottomfish Fishery

Main Hawaiian Islands Bottomfish Rack Card

Bottomfish News Volume 3: Attention: Commercial Bottomfish FIshers and Dealers, A Request for Your Kokua

PRESS RELEASE-10-17-08: Federal Management Council Recommends 35 Percent Increase in Main Hawaiian Islands Bottomfish Harvest for 2008-2009 Season

Main Hawaiian Islands Non-Commercial Bottomfish Reporting Requirements           (73 FR 41296)

FR Notice for Main Hawaiian Islands Bottomfish Final Rule

2011
NWHI bottomfish fishery scheduled to close